It's been awhile since my last post. We've cooked real meals far less in the last year between buying a house, preparing for the baby to come, and now being with Sam in the evenings after work. Despite everything that's going on, we're doing what we can to resume more healthy eating.
To add to some leftover pasta, I decided to make Butternut Squash Soup so we'd have enough food for dinner. I got this recipe and the can of squash from my aunt. She made it while we were visiting in New York, and I really enjoyed it, so she sent me what I needed to make it at home. While Sam was taking a short nap, I was able to chop veggies, and then I finished off the rest of the recipe with him looking on in the sling. It was quick to come together and didn't require too much with two hands, so I was able to finish. I'd say this recipe is baby friendly and tasty, too!
Next time, I may blend the veggies in a food processor after cooking them. Also, I may reduce the half and half a little more and substitute with more milk to reduce the sweetness a tiny bit. This was my first attempt at making soup, and this was a great first recipe since it's so easy.